Crispy Potato Wedges: The Perfect Homemade Side Dish

Ingredients

For the Potato Wedges:

• 4 large russet potatoes (or Yukon Golds for a creamier texture)
• 3 tablespoons olive oil (or vegetable oil)
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme (optional, for extra flavor)
• Salt and pepper to taste

For Dipping (optional):

• Ketchup, ranch dressing, or your favorite dipping sauce

Instructions

1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the potato wedges don’t stick and make cleanup easier. This temperature will allow the wedges to cook evenly, getting a nice crispy exterior while staying tender on the inside.
2. Wash and scrub the potatoes well to remove any dirt. You can peel them if you prefer, but leaving the skins on adds extra texture and flavor. Cut each potato into wedges by first cutting it in half lengthwise, and then cutting each half into 3-4 wedges, depending on the size of the potatoes. The wedges should be uniform in size for even cooking.
3. In a large mixing bowl, toss the potato wedges with olive oil until they’re evenly coated. The olive oil will help crisp up the potatoes and give them a golden finish. Then, sprinkle the garlic powder, paprika, dried thyme (if using), and salt and pepper over the potatoes. Toss everything together until the wedges are evenly coated with the seasoning. The paprika will add a slight smoky flavor and beautiful color to the wedges.
4. Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Make sure the wedges are spread out evenly so they cook uniformly. If they’re overcrowded, they’ll steam instead of crisping up.